Cinnamon Apple Rings
Yield: 4 servings
2 large cooking apples
1 cup sugar
1 cup water
1/4 teaspoon red food coloring
1 stick cinnamon, about 2 1/2 inches long

1. Wash your hands and work area.
2. Rinse apples under cold running water. Let drain.
3. In a very wide skillet, combine sugar, water, food
coloring and cinnamon stick.
4. Stir over moderately low heat until sugar is
dissolved. Boil syrup mixture for 10 minutes over
medium heat.
5. Meanwhile, cut each apple into four 1/2-inch thick
rounds. Cut a hole in the center of each to remove
seeds and cores; or if preferred, cut rings into
halves, then remove seeds and cores. Do not peel
apples, unless desired.
6. Arrange apple rings and cinnamon so that they lay
flat in the syrup mixture. Continue gently boiling
over medium low heat until apples are tender,
about 6 to 10 minutes. While cooking, frequently
spoon syrup mixture over apples, or turn apples
over, being careful not to let the hot syrup splash
onto your hand. Remove from heat.
7. If desired, you may double the number of
servings by removing cooked apples and
repeating steps 5 and 6 with 2 additional
apples, using the same syrup mixture.
8. To serve hot, remove apples from syrup and
serve immediately, or use as a garnish for
roast chicken, turkey or pork. To serve chilled,
place apples and syrup in a deep narrow
container, such as a wide jar, cover, and
refrigerate, then remove apples from syrup
and serve.
9. Cover and refrigerate leftovers within 2 hours.